Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. Ina’s kir royale includes the unique addition of raspberry liqueur-a refreshing alternative to the traditional crème de cassis.

And that’s exactly what she offers in Barefoot in Paris. What Ina Garten is known for-on her Food Network show and in her three previous bestselling books-is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. So take a trip to Paris with the perfect guide - the Barefoot Contessa herself - in her most personal book yet.Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast decadently rich croque monsieur, eggy and oozing with cheese gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange.Īll of these dishes are true to their Parisian roots, but all offer something special - and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.īarefoot in Paris is suffused with Ina's love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries - of the wonderful celebration of food that you find on every street corner, in every neighborhood. Ina's kir royale includes the unique addition of raspberry liqueur - a refreshing alternative to the traditional creme de cassis. And that's exactly what she offers in Barefoot in Paris. What Ina Garten is known for - on her Food Network show and in her three previous bestselling books - is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection.

Description: Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast decadently rich croque monsieur, eggy and oozing with cheese gossamer creme brulee, its sweetness offset by a brittle burnt-sugar topping.

Barefoot in paris cookbook